Healthy Pumpkin Waffles

The perfect Fall Breakfast!! These fluffy, healthy Pumpkin Waffles are bursting with pumpkin spice flavor!

Pumpkin Waffles

I haven’t gotten into my seasonal pumpkin cooking mode as much as I thought I would have by now.  I made the yummy Pumpkin Granola but haven’t made anything since, which is strange for me.

Then all of the sudden cooler weather swept through this past weekend, a cozy fire was lit in our fireplace, the blankets came out and,  bam, just like that I started to crave that smell of pumpkin spice cooking again.

Sunday morning called for something special so pumpkin waffles were calling out.  This healthy version is so delicious. They even got the thumbs up from the sometimes picky 21- and 13- year olds. Yay!

If you are making for a crowd, place them in a warm oven directly on the wire rack so they don’t get soggy on a plate from the steam.

Top them syrup, honey and/or your favorite fruit.  I have a new favorite sauce. Mix a little water in with all natural peanut butter until thin enough to pour over top of the waffles.  Yum yum stuff!

Ingredients for Pumpkin Waffles

makes 4 waffles

1 1/4 cups oat flour or other flour of choice (you can also grind your own oats in a food processor until fine) 232g

1 tablespoon pumpkin pie spice

2 teaspoons baking powder 10g

1/2 teaspoon baking soda 2g

1/2 teaspoon salt 2g

2 eggs

1/2 cup pumpkin puree 122g

2 tablespoons maple syrup or honey 30g

1 cup almond milk (or milk of choice) 237g

2 tablespoons greek yogurt 28g

1 teaspoon vanilla extract 5 g

How to Make Pumpkin Waffles

Heat a waffle maker while mixing ingredients.

Add the oat flour, baking powder, baking soda and salt to a large bowl and blend together.

In a medium bowl, add the remaining ingredients and whisk until combined. (being careful not to overtax)

Spray the waffle maker with cooking spray and pour in 1/2 cup worth of batter.

Cook for about 4 minutes or follow the manufacturer’s suggested cooking time.

To keep the waffles crisp, put them on a cooling rack instead of stacking them on a plate.

Serve waffles hot and drizzle with maple syrup, honey or watered down peanut butter sauce and top with any other favorite fruit toppings.

Reheat waffles directly on oven rack at 350 degrees for 3-4 minutes to get them crispy again.

ENJOY!!

Healthy Pumpkin Waffles

The perfect Fall Breakfast!! These fluffy, healthy Pumpkin Waffles are bursting with pumpkin spice flavor!

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Servings: 4

Calories: 243

Author: Sherri Hagymas

Ingredients

• 1 1/4 cups oat flour you can also grind your own oats in a food processor until fine 232g
• 1 tablespoon pumpkin spice
• 2 teaspoons baking powder 10g
• 1/2 teaspoon baking soda 2g
• 1/2 teaspoon salt 2g
• 2 eggs
• 1/2 cup pumpkin puree 122g
• 2 tablespoons maple syrup or honey 30g
• 1 cup almond milk or milk of choice 237g
• 2 tablespoons greek yogurt 28g
• 1 teaspoon vanilla extract 5 g

Instructions

• Heat a waffle maker while mixing ingredients.
• Add the oat flour, baking powder, baking soda and salt to a large bowl and blend together.
• In a medium bowl, add the remaining ingredients and whisk until combined. (being careful not to overtax)
• Spray the waffle maker with cooking spray and pour in 1/2 cup worth of batter.
• Cook for about 4 minutes or follow the manufacturer's suggested cooking time.
• To keep the waffles crisp, put them on a cooling rack instead of stacking them on a plate.
• Serve waffles hot and drizzle with maple syrup, honey or watered down peanut butter sauce and top with any other favorite fruit toppings.
• Reheat waffles directly on oven rack at 350 degrees for 3-4 minutes to get them crispy again.
• ENJOY!!

Notes

Nutritional information includes fat free Greek Yogurt.

Nutrition

Calories: 243kcal | Carbohydrates: 36g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 554mg | Potassium: 477mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4885IU | Vitamin C: 1.7mg | Calcium: 232mg | Iron: 2.8mg

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